Ginger (Zingiber Officinale)

Even though a considerable amount of ginger is consumed in its raw or green (fresh) form, processing of ginger has a great significance in the world trade; a large part of ginger produce is exported from the producing countries in processed form as ginger powder and extracts. The objective of this work was to investigate the hot-air and freeze drying processes of ginger (Zingiber officnale Rosc.) rhizome and to examine the effectiveness of laser back-scattering images to monitor quality properties during the drying process continuously. Moisture content, water activity, density, porosity, microstructure and essential oil were analyzed for both drying methods. Application of laser back-scattering imaging which is a non-destructive technique was tested to monitor moisture content and essential oil losses during drying where laser emitting diodes at four different wavelengths were used. The results of this study will further enhance the understanding and applicability of non-destructive techniques such as laser back-scattering imaging to monitor the quality parameters of different agricultural products during drying and other food processing activities.